Saturday, January 8, 2011

I made roasted corn pudding in acorn squash!

Yo everyone on the blog!

I made this a while back, but didn't post it. It happens. But this recipe was really good and pretty easy. The hardest part is probably cutting the squash. I actually did not use acorn squash but "carnival squash" - it is the kind that looks like acorn squash in shape, but instead of being dark green, it has multicolored flecks on the outside. I think they are pretty comparable.

This is the recipe that I used. I basically followed it exactly!

Here is the recipe with some of my notes:

Roasted Corn Pudding in Acorn Squash Recipe
Taken from The Vegetarian Compass written by Karen Hubert Allison (via 101 Cookbooks):

(This recipe is for 1 squash, so just increase accordingly if you want to make more.)

1 small (2 lb.) acorn squash, cut in half lengthwise and seeded (or carnival squash)
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped (I omitted - don't like anise. I used some cayenne instead.)
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese

(You may end up with extra filling that doesn't fit in the squash. If so, you can put it in some buttered muffin tins or ramekins and bake it along with the squash - I did! It was good.)

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!).

Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. (I didn't use the broiler for this part, just used the regular oven.) Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.

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